Chinese Food
Mapo Tofu | taste buds time
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Mapo Tofu (English name - Mapo Tofu) is also called Chen Mapo Tofu. It is one of the traditional dishes in Sichuan. It began in Tongzhi period of Qing Dynasty. It was created by Chen Liu, the owner of Chen Xingsheng restaurant in Wanfu bridge, Chengdu. Because she has several pockmarks on her face, it is called Mapo Tofu.
Cooking ingredients
Cooking Steps
Step1:Wash tofu and cut into 2 cm square pieces. Cut beef into diced meat (marinate with salt and cooking wine for 20 minutes). Cut ginger and garlic into pieces. Cut garlic into small pieces.
Step2:Put the tofu into boiling water with a little salt and scald it. Remove the beancurd smell. Then remove the tofu for use.
Step3:Heat the oil in the pot. Pour in the beef. Stir fry the beef.
Step4:Add in the minced ginger and garlic and continue to stir fry. Stir in the fragrant ginger and garlic. Add in the bean paste and chili noodles.
Step5:Stir fry the chili noodles and add water or soup (but chicken soup or pork bone soup, etc.).
Step6:When the soup is boiled, pour in the bean curd that has been watered. Simmer on a small fire. Let it taste good.
Step7:When the soup is about to dry, add chicken essence, pepper, soy sauce and chopped garlic, and pour in water starch to thicken it.
Step8:Stir well. Collect the juice naturally. Put some pepper noodles in the pot.
Cooking tips:For problem communication, you can move to Weibo. It's better to watch the picture menu combined with this video. There are skills in making delicious dishes.
